Slow Cooked Italian Chicken
Savor the comforting flavors of "Slow Cooked Italian Chicken," a hearty and effortless dish bursting with classic Italian-inspired goodness. Succulent chicken breasts slowly simmer in a rich tomato-based sauce infused with garlic, onions, and a medley of herbs like basil and oregano. Fresh slices of red bell pepper and zucchini add a vibrant touch, while a generous sprinkle of Parmesan cheese provides the perfect savory finish. This easy slow cooker recipe requires minimal prep time yet delivers tender, melt-in-your-mouth chicken that pairs beautifully with pasta, rice, or crusty bread. Ideal for busy weeknights or leisurely weekend dinners, this flavorful Italian chicken will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2–3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
Transfer the onion and garlic to the slow cooker. Add the crushed tomatoes, tomato paste, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Stir well to combine.
Place the seared chicken breasts into the slow cooker, submerging them in the sauce. Scatter the sliced red bell pepper and zucchini on top.
Cover the slow cooker with the lid and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and fully cooked (internal temperature should reach 165°F).
Once done, use tongs to carefully remove the chicken from the slow cooker. Shred the chicken with two forks if desired, or leave the breasts whole.
Stir the sauce in the slow cooker to ensure it's well mixed. Return the shredded or whole chicken back into the sauce.
Serve the Italian chicken hot, topped with grated Parmesan cheese and a sprinkle of fresh basil if desired. Pair with pasta, rice, or crusty bread on the side.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 41.3 g | ||
| Protein | 248.8 g | 498% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 787 mg | 61% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4978 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
